Take advantage of fresh rhubarb when it's in season (that's April to June) and make this cake with garden rhubarb. Of course, if it's out of season, you can sub in frozen instead for a taste of spring no matter what the weather outside is like.

Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
25 mins
bake:
40 mins
cool:
30 mins
total:
1 hr 35 mins
Servings:
15
Yield:
15 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease and flour a 13x9-inch baking pan. In a large bowl beat 1/2 cup butter with a mixer on medium 30 seconds. Add brown sugar and salt. Beat until light and fluffy, scraping bowl as needed. Beat in eggs and vanilla. In a small bowl combine buttermilk and baking soda. Add buttermilk mixture and flour alternately, beating on low after each addition just until combined. Fold in rhubarb and pecans. Spread batter into prepared pan.

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  • For topping, in a small bowl stir together granulated sugar and cinnamon. Using a pastry blender or fork, cut in 2 Tbsp. butter until mixture resembles coarse crumbs. Sprinkle topping over batter.

  • Bake 40 to 45 minutes or until a toothpick comes out clean. Cool in pan on a wire rack at least 30 minutes. Cut into pieces. Serve warm or at room temperature.

Note

This cake freezes well for up to 1 month. To freeze, leave cake in pan. Cover pan with plastic wrap, then foil, crimping edges tightly to pan.

Nutrition Facts

283 calories; fat 11g; cholesterol 49mg; saturated fat 5g; carbohydrates 43g; mono fat 4g; poly fat 1g; insoluble fiber 1g; sugars 29g; protein 4g; vitamin a 291.5IU; vitamin c 1.2mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 1.2mg; folate 36.3mcg; vitamin b12 0.1mcg; sodium 211mg; potassium 134mg; calcium 60.6mg; iron 1.3mg.
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